Description
A comforting and hearty Biscuits and Gravy Casserole perfect for breakfast or brunch. This easy-to-make dish layers flaky biscuit dough with savory sausage gravy, topped with melted cheddar cheese for a crowd-pleasing meal.
Ingredients
Scale
Biscuits
- 1 can (16 oz) refrigerated biscuit dough
Sausage Gravy
- 1 pound breakfast sausage
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes (optional)
Topping
- 1 cup shredded cheddar cheese (optional)
- Nonstick cooking spray
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with nonstick cooking spray to prevent sticking and ensure easy cleanup.
- Prepare Biscuit Base: Cut each biscuit into quarters and evenly spread the pieces in the bottom of the prepared baking dish to create a base layer for the casserole.
- Cook Sausage: In a large skillet over medium heat, cook the breakfast sausage until it is browned and fully cooked, breaking it apart into small crumbles for even cooking.
- Make Gravy: Sprinkle the flour over the cooked sausage and stir for 1–2 minutes to coat and cook out the raw flour taste. Slowly whisk in the whole milk, then add garlic powder, onion powder, black pepper, salt, and the optional crushed red pepper flakes. Stir continuously until the gravy thickens, about 5–7 minutes. Remove from heat once thick.
- Assemble Casserole: Pour the sausage gravy evenly over the biscuit pieces in the baking dish, ensuring all biscuit pieces are coated.
- Add Cheese: Sprinkle shredded cheddar cheese on top of the gravy if desired for a melty, savory finish.
- Bake: Bake the casserole in the preheated oven for 25–30 minutes, or until the biscuits are cooked through and golden on top.
- Rest and Serve: Remove from the oven and let the casserole rest for 5 minutes before serving to allow it to set and cool slightly.
Notes
- For a spicier version, use hot breakfast sausage or add extra crushed red pepper flakes.
- You can prepare the casserole the night before by assembling all ingredients and refrigerating, then bake fresh in the morning.
- If you prefer, substitute cheddar cheese with pepper jack or mozzarella for a different flavor profile.
- Use low-fat milk or a milk alternative for a lighter version.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 460
- Sugar: 4g
- Sodium: 970mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 70mg
